Dennis Weaver - The Egg and I: How to Make Incredible Omelets and Frittatas

This is an example of an American Folded Omelet. The filling is cheddar, fried potatoes, and sausage. A sausage and white gravy is poured over the omelet. It is served with buttermilk biscuits.

• 3 large eggs for each omelet you are going to make
• Pepper and salt
• About 1/3 cup diced small raw potatoes for each omelet
• Diced onions
• Seasoning blend such as Shepherds Herb from Teeny Tiny
• Country sausage
• Monarch Gravy Mix or equal (You will make about cup gravy for each omelet.)

To make the filling:

1. Cook and crumble the sausage. Let it drain on paper towels. Drain nearly all of the grease from the pan.
2. Saut the diced potatoes. After a couple minutes, add the diced onions. Cook until the potatoes are nearly soft and the onion is clear. Remove from heat.
3. Reserve a little meat for the gravy and stir the rest of the meat back into the potato mixture along with the seasoning.

Make the biscuits according to package directions. We recommend our just-add-water buttermilk biscuit mix for great biscuits without a lot of work.

See our just-add-water biscuit mix.>>

Make the gravy according to package directions or make gravy from scratch. You will need about 1/2 cup gravy for each omelet.

See our just-add-water gravy mix>>

To make the omelet:

1. In an eight-inch pan, heat a tablespoon of butter (or use a little of the sausage fat) on medium to medium high heat until the butter is melted and pan is hot. Swish the butter around to coat the surfaces.
2. Immediately pour the eggs into the hot pan. As the eggs cook, use a soft-bladed spatula like a silicone as spatula to lift the edges of the omelet and let the uncooked eggs run underneath. Continue doing this until all the runny eggs are gone.
3. When the eggs are set but still a bit shiny, scoop about a half cup of the filling onto the left hand side of the omelet (if you are right handed).
4. To fold the omelet, use a soft spatula to make sure the omelet is free in the pan and able to slide in the pan. Then lift the pan over the plate to a 45 degree angle and shake the pan to get the omelet to slide out and onto the plate. As the omelet slides out of the pan, twist the pan to fold the trailing (uncovered) half over the loaded half---folding the omelet on the plate. (This is really easy to dojust hard to describe.)

Serve the omelet immediately with biscuits and gravy.

You will need an eight-inch nonstick pan to make these omelets.

See the nonstick pan that we recommend for omelets and more>>

Everyone loves bacon and eggs for breakfast. Throw in a little cheddar and you have a delightsome omelet. We added some mushrooms but you dont need to. We topped it with sour cream and tomato bruschetta .

This omelet is intended for an 11-inch pan.

3 slices of bacon, fried and snipped into 1-inch pieces
1/3 cup sweet onion, diced
1 cup fresh spinach, packed
1 tablespoon fresh parsley, snipped
1/4 cup fresh mushrooms, sliced
1 cup grated cheddar cheese
1 tablespoon butter
6 large eggs
Salt and pepper, to taste

1. Fry the bacon to barely crisp, drain and snip into 1-inch pieces. Set aside.
2. Saut the onions, spinach, and mushrooms over medium heat in 1 teaspoon butter. Remove the vegetables from the pan and place in a bowl. Add parsley and toss. Set aside.